Prawn Salad Sandwiches

J: well we have cucumber and eggs and creme fraiche and bread but there were no prawns at Christmas lunch yesterday…

3 pm

R: how ’bout you run into the fish market to get prawns and I stay in the car.

J: and this is different to any other time because…?

5 pm

J: give me a minute, I want to take a few photos

R: can we eat now?

J: hold on

R: can we eat now?

J: hold on

R: can we eat now?

J: you know it takes longer this way, right?

5.30 pm

R: …

J: …

R: again tomorrow?

10 pm

J: dammit

R: ?

J: I forgot to add the eggs.

R: so, again tomorrow?

Prawn Salad Sandwiches

Christmas Day in Australia almost always means too many prawns. This recipe is the perfect way turn those leftovers into an easy Boxing Day lunch — of course there’s nothing stopping you from using fresh prawns any day of the year.

Add chopped prawns, cucumber, egg and parsley to the bowl and fold to coat with creme fraiche dressing.

Season with salt and pepper to taste, make into a sandwich with lettuce and bread, go on a picnic.

COOK’S NOTES

Prawns: if starting with raw prawns (shrimp) bring a large pot of water to the boil, season with Old Bay or salt and poach prawns for about 3 minutes. Shock in cold water to stop cooking, peel and chop.

Bread: this is best served in a hollowed out soft roll, however a thick slice of sourdough does just fine as a stand-in. For a bread-less option wrap the salad up in lettuce leaves.

Cucumber: I use thin-skinned lebanese cucumbers, scoop out the seeds and leave the skin on — long English cucumber would work too, thicker skinned or waxed cucumbers probably need to be peeled. Don’t like cucumber? Use celery or green capsicum (bell pepper) instead.